Mixed Veggie Strata

We trimmed the fat from this make-ahead wonder with lower-in-fat cheese and milk — you can swap in whatever excess bread and assorted veggies you have on hand.

Ingredients

• 6 cups cubed day-old French bread (about 9 oz.)
• 2½ cups (2%) reduced-fat milk
• 3 cups broccoli florets, about 6 oz.
• 1 Tbs. oil
• 8 oz. mushrooms, quartered
• ½ tsp. dried or 2 tsp. chopped fresh thyme
• ½ tsp. salt
• ½ tsp. pepper
• 2 scallions, thinly sliced
• 1¼ cups shredded Jarlsberg Lite Swiss cheese (5 oz.)
• 4 eggs

Instructions

1. Coat 2-qt. baking dish with cooking spray. In large bowl, combine bread cubes and 1½ cups milk; let stand until milk is absorbed, about 10 min. Meanwhile, in pot of salted boiling water, cook broccoli until just tender, 2 min. Drain; rinse under cold water.
2. In large nonstick skillet, heat oil over medium heat. Add mushrooms, thyme, ¼ tsp. salt and ¼ tsp. pepper; cook, stirring occasionally, until mushrooms are tender and liquid is almost evaporated, 7 min. Stir in scallions; cook 2 min. Remove from heat.
3. Toss bread with broccoli, mushroom mixture and cheese. Transfer to baking dish. In bowl, whisk remaining milk, salt and pepper with eggs until combined; pour over strata. Cover with foil; chill at least 1½ hr. or overnight. Heat oven to 350°F. Bake, covered, 30 min. Uncover and bake until cooked through and golden, 20 min.